Island flower

Island flower

Olivier Lainé
Difficulty Icon
Expert
Recipe Time Icon
1h20
10
Videos
An extremely elegant entremet with a perfect balance between a mousse with powerful chocolate aromas, soft pecan financiers, a tangy exotic confit and a melting gianduja-passion ganache - all arranged in a flower pattern on top of a crunchy pecan shortbread.
Island flower
Completion time
Preparation
1h20
Baking
30m
Resting
24h
Techniques taught
  • Mixing with a hand blender
  • Making a glaze
  • Making a neutral syrup
  • Smoothing a glaze with an immersion blender
  • Making a ganache
  • Filling a piping bag
  • Making a ganache
  • Whipping cream with a mixer
  • Pouring a preparation into a mold
  • Piping without using a tip
No items found.
  • Rolling out shortcrust pastry
  • Cutting shortcrust pastry dough
  • Preparing a shortcrust pastry with a mixer
  • Dough frassage by hand
  • Baking shortcrust pastry in the oven
  • Filling a piping bag
  • Pouring a preparation into a mold
  • Making brown butter
  • Baking a financier
  • Making a financier
  • Preparing a crisp
No items found.
  • Mixing with a hand blender
  • Glazing a dessert
  • Assembling a dessert
  • Smoothing a glaze with an immersion blender
  • Piping with a tip
  • Decorating using a piping bag
  • Make a chocolate decoration
  • Assembling a dessert

Discover the first step of this course for free

Step 1 : Chocolate pecan glaze

Olivier Lainé
Olivier Lainé
Pastry Chef | Educator, Ritz Escoffier School
Pastry Chef | Educator, Ritz Escoffier School

Step 2 : Gianduja & passion fruit ganache

Step 3 : Double chocolate mousse

Step 4 : Exotic confit

Step 5 : Pecan shortbread

Step 6 : Pecan financier

Step 7 : Chocolate & pecan crisp

Step 8 : Assembling the petals

Step 9 : Glazing the petals with chocolate mousse

Step 10 : Final flower assembly and decoration

Olivier Lainé

Olivier Lainé

Pastry Chef | Educator, Ritz Escoffier School
Olivier Lainé is a pastry Chef and a teacher at the Ritz Escoffier School.

A native of Brittany, Olivier Lainé's passion for gastronomy was passed on to him by his father, and he was introduced to pastry-making at an early age, while attending his first training course. Stimulated by this experience, he went on to earn a vocational degree in pastry (CAP-BEP Pâtissier) at the Lycée Louis Guilloux, where two encounters particularly left a mark on him: that of Eric Fillatre, his first teacher, and then that of Laurent le Daniel, Best Craftsman of France (MOF) in the pastry-making category.

Olivier Lainé then began his professional career in Cannes, at the 2-Michelin-starred Oasis restaurant, where he worked extensively on taste combinations and on an innovative approach to pastry-making. He then returned to Brittany to open a family restaurant: for 5 years he combined pastry-making with entrepreneurship. His fondness for the world of pastry shops led him to return to Paris, where he worked at the famous Café Pouchkine, then at the Shangri-La palace, where he worked alongside Michael Bartocetti.

As he started gaining experience though the years, training and the transmission of knowledge became extremely important to the Chef. So, in 2018, he decided to devote himself fully to the world of teaching and became an instructor at the prestigious Ritz-Escoffier School.

For VoilaChef, Olivier Lainé passes on his passion for pastry excellence with pedagogy and precision: a soft Savoy cake with a heart of candied apples, a delicate and subtle tartlet with exotic fruit notes and an elegant flower-shaped dessert with perfectly balanced flavors of chocolate, pecan and exotic fruit.

A Trustpilot score of 4,6/5 with more than 100 evaluations

RU
Ruthy
16
May
2024
5 stars Trustpilot VoilaChef

Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!

4 stars Trustpilot
SY
Sylvie Leandri
10
May
2024
5 stars Trustpilot VoilaChef

I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃

4 stars Trustpilot
LI
Lisa C
3
February
2024
5 stars Trustpilot VoilaChef

I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

4 stars Trustpilot
TH
Theo Castillon
28
January
2024
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Valérie
15
January
2024
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4 stars Trustpilot

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Island flower
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